Food Spy: Tom Aikens

Thursday 9 April 2009 16:47 BST

Daylesford Organic has cooked up a new range of food pouches, including real meals, soups, stocks and sauces. Handmade in the Daylesford kitchens (and certified by the Soil Association), each pouch is the perfect size for two people. They are made with fresh, seasonal ingredients, following traditional recipes such as Gloucester beef stew, chicken chasseur, rosé veal meatballs, Thai chicken curry and vichyssoise (
www.daylesfordorganic.com).

Australian chef Bill Granger has put together a collection of his straightforward recipes, called Feed Me Now. Chapters include ideas for healthy breakfasts, fast lunches, nursery teas, quick after-work suppers and dinners with friends. I particularly like the look of his rhubarb and strawberry breakfast crisp, and the open sandwich of mushrooms, hazelnuts and goat's cheese. Out now (Quadrille Publishing, £20).

The Cake Kit Company is a great concept from Kate Middleton's little brother James. You order online and your kit arrives with everything you need to create a homemade cake with ease; the ingredients are all measured out and there's a step-by-step guide for baking and decorating. And don't think it's just a Victoria sponge we're talking about - cakes include ambitious recipes such as a Jungle Cake (below left), a Castle Cake and a Rocket Cake (www.thecakekitcompany.com).

The first French peas and broad beans are on their way. At the beginning of the season they are more expensive and in limited supply, but if you can get your hands on them, they are also smaller and sweeter. The broad beans in particular, being so small, can be eaten in the pod. If there are fresh peas attached to the pea shoots, cut out the pea shoots, lightly blanch in boiling water and serve with melted butter. The English season starts in May/June.